Fromage Fort (French Style Potted Cheese Spread)

French-style potted cheese, that’s Fromage Fort. Though the French title does sound much nicer and there is of course wine involved which is always a plus in my book.

Fromage fort. Now there’s a strange name, something to conjure with really. Is it some sort of Medieval protectorate of cheese perhaps, hmmm and French to boot.  Forget Fort William and the likes, go visit Cheese Fort.

Actually come to think of it, that would be a huge visitor attraction. Must build one immediately, pass the Lego at once.

No, my friends I have not gone completely mad (yet) Fromage Fort is a way of saving cheese scraps French style of course!

Cheese Lovers Day

I’m sharing this super simple recipe with you today as the 20th of January is officially Cheese Lovers Day. Yes indeed, there is a special day for celebrating the joy of cheese.

I have to admit I am a cheese fan and love them all. From blue cheeses to the ripest of Brie that runs off the table almost before you can get your knife into it.

Blessed are the cheese makers, at least according to the great Monty Python!

We actually have a cheese farm (Dunlop Dairy) just along the road from us, where they produce Dunlop Cheese which is sold all over the UK.

  Yes, our little village is not just famous for the lovely David Tennant filming Deadwater Fell here last summer, oh no, cheese was here long before he was.

Anyway back to that Fromage Fort and the fact that it hales from France.

France and cheese

France is of course the cheese capital of the world. The country produces over 350 different types of cheese.

The average French person consumes approximately 60lbs of cheese per year. This is the highest consumption per person in the world.

In case you are wondering, Germany comes next with its population consuming on average 53lbs per person per year.

France produces some marvelous cheese, of course, everything from Brie to Roquefort, Camembert to Comte, and loads of others too.

Did you know that Roquefort, Mimolette and Brie de Meaux cheeses are banned in the USA. Casu Marzu from Sicily is also banned.

This is all due to the FDA and rules about E coli etc. Nothing for us to worry about here in Europe, we eat all cheese as though it might possibly go out of fashion.

Europe

The European Union is the world’s largest producer of cheese with the USA coming second.

Fromage Fort

What does it mean, well it’s a simple one really, it translates as Strong Cheese. This is a classic way of using up scraps of cheese. Trust the French to think of a way of using every last morsel of cheese and making it even tastier and a wee bit different into the bargain.

It’s very much akin to our British Potted Cheese but with that ooh la la French style!

There is even wine in this recipe, so what could possibly be more quintessentially french than making cheese into even more cheese and bringing wine into the mix, genius!

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

Ingredients for Fromage Fort

• 1 clove of garlic
• 250g mixed cheeses both hard and soft varieties
• 1 1/2 tbsp unsalted butter
• 4 tbsp dry white wine (French!)
• salt and pepper to taste

How to make French potted cheese

• Using a mini food processor whizz the garlic clove till finely minced
• Add the cheese and butter to the processor and whizz to blend
• Add the wine and seasoning and whizz again
• Scoop out the cheese mixture and press into a sterilised jar.

You can use this Fromage Fort right away as a smooth spread or even a dip with veggies. However if you leave it in the fridge for at least an hour you will find it firms up nicely to form a good spread.

You can also press it into little moulds as I have here to serve on a cheese platter.

How long does this potted cheese keep?

This fromage fort will keep in the fridge for up to a week.

How to serve Fromage Fort

Spread on crackers and crunchy French bread.

Stir it into pasta.

Add a spoonful to your soup.

Thin with a little water, wine or milk and use as dip with crisps, chips or veggies.

Have it on toast of course.

Add your fromage fort to your cheeseboard.

Fromage Fort is a great way to use up all those little odds and sods of cheese in the fridge. What better way of making something go further, even taste better. That ticks all my boxes.

Happy Cheese Lovers Day!

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

Looking for more tasty savoury spreads to make at home? Then check these out before you go;

Traditional British potted cheese

Skordalia, Greek garlic dip and sauce

Pumpkin spiced hummus with sage

Mediterranean smoked mackerel pate

Stilton pear and walnut dip/spread

Homemade cavollo nero tapenade

Greek beetroot tzatziki

Rosemary and walnut pesto

Smoked mackerel pate

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.